Ingredients
-
500g low-gluten flour
-
100g sugar
-
4g baking powder
-
4g dried yeast
-
25g bread improver
-
225g water
-
20g oat
-
2 hot dog
Directions
Tips
1. To make the buns tender, do not make the long small strips too thick or too thin. Too thick dough has a tough mouthfeel while too thin dough cannot make the shape of the hot dog buns.
2. Do not use the frozen hot dogs to make this recipe. You should wait until hot dog unfreezes before using a dough strip to wrap it.
Steps
|
1
Done
5 minutes
|
Mix low-gluten flour, baking powder, and oat. Stir well. |
|
2
Done
5 minutes
|
Add sugar, dry yeast, bread improver, water and stir until sugar melt. |
|
3
Done
10 minutes
|
Gradually stir into the flour mixture and knead until the dough become smooth and tender. |
|
4
Done
20 minutes
|
Use a plastic wrap to wrap the dough and let the dough sit for 20 minutes. |
|
5
Done
5 minutes
|
Roll the dough into a long strip. And cut it into 30g doughs. |
|
6
Done
5 minutes
|
Roll the small dough into a long mall strip. |
|
7
Done
10 minutes
|
Roll the hot dog with the long small strip. |
|
8
Done
30 minutes
|
Put the hot dog into a steamer. Let it sit for 20 minutes. Use high heat for steam for 8 minutes. Serve. |
